Beef Stew Meat

Canning Beef Stew Meat is one of the easiest things I have done and it is very handy to have on hand.  Here's a picture of my last batch...I made beef and noodles from a jar and it was delicious!!

All meats must be pressure canned.
This is prepared per NCHFP guidelines.


Ingredients Needed Approximately 10 to 11 lbs of cubed beef 
Canning Supplies
Yield:  7 quarts

1:  Put all beef in a large stainless steel pot and cover with water.  Bring to a boil and boil for 30 minutes or precook meat until rare by roasting, stewing, or browning in a small amount of fat.

2:  Ladle meat into jars (I want a lot of broth for making gravy so I don't fill my jars completely full with meat. 

3:  Cover with the water you boiled the meat in, fresh boiling water or beef broth if you have it leaving one inch head space.

4:  Add a tsp of canning salt (optional)

5:  Remove air bubbles

6:  Wipe rims of jars with a paper towel dipped in vinegar to insure a good seal

7:  Place lids and bands on jars and tighten finger tight

8:  Put in pressure canner and put on the lid.  Vent steam for a full 10 minutes

Process per charts:

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

9:  Let pressure drop naturally.  Wait 10 minutes.

10:  Remove lid and let stand for 10 minutes to allow food to adjust to the room temperature.

11:  Place jars on counter to cool for 24 hours

12:  Lable and store in a cool, dark place.